Holoholo Fiesta Salad

Holoholo Fiesta Salad

Holoholo Fiesta Salad

July 29, 2016holoholo

This salad is absolutely scrumptious and a crowd favorite. We highly recommend doubling it and/or beefing it up with extra corn. You can’t have too much corn, and the corn can’t be over charred. That pile of corn there? We could’ve let it go even longer on the grill.

The best thing about this salad is that it holds really well in the refrigerator and tastes even better the next day, as the flavors continue to marry. It’s perfect for picnics and potlucks, or as a side with whatever you feel like throwing on the grill. It’s also great over a bed of tender greens.

It is easiest and less messy to grill the corn first, turning every four or five minutes, letting the kernels get a good char. Then cut the kernels off the cob. Conversely, you can cut the kernels off the cob first and then pan fry them in 2 tablespoons of oil—again, letting the kernels achieve a good char. It is almost impossible to get too much color.

Whisk together dressing components in large bowl and set aside.

Toss the warm corn kernels with the dressing until evenly coated. Let combination cool for ten minutes. Mix in remaining produce and season with salt, pepper, more chili powder and lime juice to taste.